Phyllo Wrapped Wild Salmon Strudel
|1 bunch |
|1 bunch |
|30 ml ||2 tbsp |
|1 ||1 |
|Medium onion, chopped |
|1 can ||1 can |
|Ocean's Pink Salmon (213g), drained |
| || |
|Salt and pepper to taste |
|125 ml |
|1/2 cup |
|Swiss or Jarlsberg cheese, shredded |
|30 ml |
|2 tbsp |
|Dried bread crumbs |
|30 ml ||2 tbsp ||Grated parmesan cheese |
|60 ml ||1/4 cup |
|Unsalted butter |
|8 sheets |
|8 sheets ||Phyllo dough (12 x 16 inches) thawed |
This is great as a starter or appetizer, using a smaller portion.
The phyllo could be wrapped in a triangle shape or stuffed and enclosed in a dome shape mould or rounded teacup.
Great for advance preparation and freezing individually.
- Preheat oven to 375F (190C).
- Rinse and drain the spinach. Remove the stems. Coarsely chop the leaves.
- Heat 15 ml (1 tbsp.) of the oil in a skillet over low heat. Add the onion and sauté until wilted. Stir in the spinach stems and cook 1 minute.
- Stir in the drained salmon, breaking it up into pieces. Drain off excess liquid and transfer mixture into a bowl. Season with salt and pepper. Stir in Jarlsberg, 15 ml (1 tbsp.) of the crumbs and the Parmesan. Set aside.
- Stir the butter and remaining 15 ml (1 tbsp.) olive oil together in a small bowl.
- Open the phyllo sheets on a work surface. Brush first sheet with some butter/oil mixture. Sprinkle with 5 ml (1 tsp) of the crumbs.
- Top with 2 more sheets of phyllo, brushing each with butter and sprinkling each with crumbs. Top with another sheet, (4 in total) and brush it with butter.
- Spoon 1/2 the filling along one side of the phyllo, leaving about 1 1/2 inches without filling on each end. Fold the long sides in to enclose the ends of the filling. Roll up the phyllo to form a strudel roll. Repeat with remaining phyllo and filling.
- Place both strudels on a baking sheet seam side down and brush the tops with any remaining butter and oil. Bake until deep golden, 25 minutes. Let the strudel stand for 5 minutes before slicing and serving.
- Serve with Tuna Pepper Sauce.
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